Boiled capon
Instructions
This cooking is the most suitable for the Capon from which meat is obtained an excellent broth.
Salt and pepatelo internally.
Put it in a pot with plenty of cold water, add salt, add the onion, carrot and celery.
Bring to a boil over low heat and simmer for 2 hours or more.
Let cool a little the Capon in his soup, then drain them, remove the skin, cut into pieces and ricomponetelo on the serving dish.
Serve with salsa verde or with spicy mostarda di frutta.
Accompanying wines: Barbera "Bubbly" Oltrepò Pavese DOC, Red DOC Montescudaio, Solopaca Rosso DOC.
